Cottage Cheese Raspberry Cupcakes:
A variation on a receipe from 500 Cupcakes by Fergal Connolly.
Makes 1 dozen.
Ingredients:
2 1/3 cups cake flour
3/4 cups superfine sugar
1 tbsp. baking powder
Pinch of salt
2 lightly beaten eggs
4 tbsp. sunflower oil
1 1/4 cups low-fat milk
1/2 cup low-fat cottage cheese
2 cups fresh raspberries*
Preheat the oven to 350°F (175°C). Grease a 12 cup muffin pan.In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon.In a large bowl, beat the eggs, oil, milk, and cottage cheese with an electric mixer until smooth. Add the flour mixture and stir until nearly combined. Fold in the raspberries, but do not overmix. Spoon the mixture into prepared pan. Bake in the oven for 20 minutes.Remove pan from the oven and cool for 5 minutes. Then remove the muffins and cool on a rack. Store in an airtight container for up to 2 days, or freeze for up to 3 months.
*You can also use blueberries, cherries, or apricot (the latter being sliced); all of them being 2 cups.
The icing was peculiar as I used 1/2C of butter, creamed with 3C Powdered sugar and 1tsp almond extract. Once blended, add 1C cottage cheese and mix well. My icing didn't set up as well as I wanted, or go through my icing tip as planned. Next time I make this recipe, i will add more sugar and hand ice the cupcakes.
They are delicious with or without the icing. Served with warm butter for breakfast might be a great idea!!
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3 comments :
These look delicious!!! And so pretty!
thee look so soft and delicate. I like them and i like the addition of ricotta balls :)
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